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Recipes Breakfast Lunch Dessert Baking

It should have been cinnamon rolls / boluses, but somewhere it went wrong and what came out of the oven... The pictures say it all. But because the taste was really good, I wanted to share the recipe with you anyway. So here is the recipe for these gluten and sugar free cinnamon rolls / bolus / drolus.

Recipe

Cinnamon rolls

Delicious for breakfast, lunch or dessert! Gluten and sugar free!

Course	Breakfast, Lunch, snack, dessert
Kitchen	Dutch
Servings	For 6 cinnamon rolls

Preparation time

Preparation time	40 min
Time in oven	20 min
Total	1 hr

Ingredients

150 grams of almond flour
4 tablespoons crushed flaxseed
2 eggs
1 tablespoon melted coconut oil
2 tablespoons sugar-free applesauce
1 tablespoon tartaric acid baking powder
1/2 teaspoon baking soda
pinch of salt
optional: 2-3 tablespoons honey or maple syrup for the dough
1 tablespoon of cinnamon for the dough
2 tablespoons of cinnamon for the filling
Extra honey for the filling
50 - 75 grams of extra gluten-free flour (buckwheat flour, rice flour, etc.)

Cinnamon rolls

Preheat the oven to 175 degrees.
Put the almond flour, linseed, baking powder, baking soda, salt and eggs in a mixing bowl and mix by hand or food processor. Then add the cinnamon, apple sauce, coconut oil and possibly honey.
Mix into a dough. It can remain quite sticky, but if it really stays too wet (like me) you always add a little extra flour. Make it a dough ball and put it in the fridge for 20 minutes.
Make the dough with your hands flat on a piece of paper, in a square or rectangular shape. Cut the dough into straight bars and sprinkle with honey. Then you put the cinnamon over it.
Then carefully roll the bar by hand into a roll. Cut these rolls (over the width) in two and place them on a baking sheet covered with baking paper.
Bake nicely golden brown in about 20-25 minutes. Serve on flat saucers or on breakfast plates. Enjoy your cinnamon rolls!

I came across the inspiration for this recipe on another website. I thought the cinnamon rolls looked so nice and the recipe was completely gluten -free and sugar -free, that I just had to make it! But somewhere it went wrong, because the mixture did not become a dough. In addition to the almond flour, I added another 75 grams of self -rising gluten -free baking flour, but it was still not possible to work with it. To compress! Perhaps it was my almond flour, so if you make these sandwiches I would first try to make the dough without 75 grams of extra flour.

The cinnamon sandwiches are really the goodies on the first day, when they have just cooled a little from the oven. The next day they are not so crispy anymore, so then I recommend you to warm them up in the oven for a moment (5 min - 175 degrees). After warming up in the oven, they are even delicious a few days later! Other tips I received were: "Can't you make them in a muffin shape"? YES! "Or just make cookies"? Also yes! Try! Because actually everything is of course better than what they look like now. But they are delicious!

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Cinnamon rolls

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